"Mouth-tingling, lip-numbing heat is a major theme in Sichuan cuisine, and the menu at Z&Y Restaurant puts it front and center. Red-hot chilies and Sichuan peppercorns work hand-in-hand (a combination called má là), treating your taste buds to an explosion of burn before soothing them with a mild buzz. These vibrant dishes that don't hold back on flavor - like duck blood with pickled vegetables and vermicelli, griddle-cooked intestine stew,"
"There's no better feeling than watching your favorite dim sum rolling out of the kitchen in a push-cart, fresh out of the steamer. At City View, the cart-style dim sum is some of the best in the city, and it's hard to go wrong with whatever you choose here. We recommend the scallop siu mai, chicken feet, and sticky rice wrapped in lotus leaf."
San Francisco's Chinatown is the oldest in North America and features busy streets of restaurants, bakeries, and cafes showcasing regional Chinese cuisines. Z&Y Restaurant emphasizes Sichuan má là heat, pairing red chilies and Sichuan peppercorns in dishes such as duck blood with pickled vegetables and vermicelli, griddle-cooked intestine stew, and braised fish head with chili peppers. Fried rice with black truffle and stir-fried Napa cabbage provide balance. City View serves cart-style dim sum with standout items like scallop siu mai, chicken feet, and sticky rice wrapped in lotus leaf. Taro puffs supply a slightly sweet, creamy finish, and large groups should order multiple baskets.
Read at The Infatuation
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